Beer Cornbread
This cornbread recipe is from my daughter-n-law. It's delicious! You can use any beer of your choice. I had some Modelo on hand.
Make sure to have ingredients at room temperature. Ingredients will bond together very easily since they are warmer, creating a seamless and evenly textured batter. A smooth batter = a uniformly textured baked good.
There is no need to buy a box mix of cornbread. It is so easy to mix up, and cornbread is good any time of year to me.
bon COOK tools used: Perforated Baking Sheet, Forteez Checkerboard Mold or a Square Mold (8x8), Heat Resistant Spatula, Mini Whisk, Cake Server Knife
Ingredients
1 cup All-Purpose flour
1 cup cornmeal
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon Kosher salt
3/4 cup beer, room temperature
1/2 cup buttermilk, room temperature (full fat)
1 large egg, room temperature
1/3 cup honey
1/2 cup butter, melted
Instructions
Preheat the oven to 425 degrees F. Place the Checkerboard Forteez Mold on a Perforated Baking Sheet.
In a mixing bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt. Make a well in the center of the dry ingredients.
In a separate bowl, beat the egg slightly, then add in the beer, buttermilk, honey, and the melted butter.
Pour the liquid into the dry ingredients and stir until just combined. Do not over mix or the cornbread will become tough. Some lumps are ok.
Pour into the Mold.
Bake the cornbread for 18-22 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let cool completely before unmolding.